Food Science - Chemistry & Biotechnology
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Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food–And Our Future
$29.95 Add to cart“This packed account makes food science feel like an urgent and essential undertaking.” –Publishers Weekly
Good Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously re- Author: Friedrich, Bruce
- Binding: Hardcover
- Page Count: 320
- Publish Date: February 03 2026
- ISBN10: 1637747934
- Language: English
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The Illustrated Masala Lab: The Science of Indian Cooking
$39.99 Add to cartMasala Lab returns as an irresistible collector’s edition, adorned with ingenious additions, illustrations, infographics and charts: it’s the collector’s edition you know your kitchen-laboratory needs
- Author: Ashok, Krish
- Binding: Hardcover
- Page Count: 104
- Publish Date: January 28 2025
- ISBN10: 0670098566
- Language: English
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Tsukemono: Decoding the Art and Science of Japanese Pickling
$32.99 Add to cartOne of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh, ‘ means ‘someth
- Author: Mouritsen, Ole G.
- Binding: Hardcover
- Page Count: 174
- Publish Date: July 01 2021
- ISBN10: 3030578615
- Language: English
